Hop To It – Easter is on its way!

Easter Sunday is coming up, so what will you do with all that leftover booty? You know – the eggs, the candies, the marshmallowy Peeps?

Of course there will be egg salad sandwiches for days BUT let’s get creative with it! How about adding in chopped bacon or some sassy curry. Try mixing salsa in your favorite egg salad recipe then rolling it up with some avocados in tortillas for a quick breakfast on the go.

D'Lish Deviled Eggs
And you know how much I love deviled eggs!

For a beautiful spring presentation, you can do a quick beet pickle. Soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Then cut and fill. Beautiful and d’lish!

beeteggs
Beet’ing Heart Deviled Eggs!

Now, what do you do with that candy after the hunt? Well I’ve got you covered with my recipe for Jelly-Bean Rice Crispy Tweeps – a fun and festive twist on the beloved rice crispy treats. And yes you can garnish with the peep heads…

Tweeps
Save the Peep Heads for Garnish

And for the adults, steal a few of the kids chocolate bunnies and stir yourself up some Bunny’Licious Boozy Chocolate Sauce using a splash of your favorite liqueur (take out the liqueur for a kid friendly version, but hey, they have already had their treats!). Serve it over ice cream with a few peeps for garnish!

So hop to it and have a Happy Easter! –Kathy

Jelly Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps (you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

peeps

In a large sauce pan heat butter over low heat until melted. Then add peeps and stir over low heat until melted. Then stir in cereal and jellybeans until cereal is well coated and jellybeans are distributed.

Place mixture in a greased 8″x8″ baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

Bunny’licious Boozy Chocolate Sauce
Makes 4 servings

6 oz of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 Tbsp. liquor such as: Grand Marnier, Canton Ginger Liqueur, Amaretto or Frangelico liqueur (optional)

For drizzling over or dipping in: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges, pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps®

Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

Oysters- A Taste of the Sea

Did you know that northwest oysters are considered some of the best in the world? The reason our oysters taste so great is our clean waters. Different locations and environmental factors give the oysters distinct physical characteristics and flavors. Why just this week I tried a new oyster at The Walrus and the Carpenter: Sea Nymphs from Hama Hama Oyster Co, Hammersley Inlet, Wa – YUM!

Cynthia Nims, oyster aficionado, great friend and author of the new book Oysters: Recipes that Bring Home the Taste of the Sea says, “Oysters are so cool! They are filter feeders, filtering gallons and gallons of water up to 30 to 50 gallons a day.” That gives them their distinctive flavor.

Oysters from our pristine Northwest waters range in size from the tiny Olympias to large Pacifics. Smaller oysters, like my favorite, the Kusshi, are perfect for slurping.

oystercover

Cynthia’s opening chapter really gets you thinking – “What is it About Oysters?” She adds, “They have inspired hip oyster bars, backyard grilling feasts and elegant celebration meals. They evoke songs, poems, and fashion shows. They satisfy our hunger, fuel our romance and feed our souls.”

Oyster purists say there is never a better way to eat raw oysters than unadorned, MAYBE with a squirt of lemon. For the uninitiated oyster-slurper, this can be a bit scary. Cynthia suggests “If it’s your very first oyster – and having a big glob of cocktail sauce is your training wheels, then go for it.”

Once the training wheels are off, try some naked or with fresh and light toppings like her Kimchi-Cucumber Relish – crisp cucumbers, finely chopped kimchi, rice wine vinegar, and a touch of soy sauce.

“Oysters have a richness that is complimented by things that are fresh, peppery, and a touch acidic”, adds Nims. I agree and love citrusy toppings like chopped tangerine segments, mixed with a little finely minced shallot, a grating of fresh horseradish or a dash of hot sauce and snipped chives –d’lish!

Being a great pal of Cynthia’s also means an invite to “cook book testing night” – which means a delicious evening of oyster recipe tasting: from Grapefruit- Basil Granite for topping raw oysters, or pickly Oysters en Escabeche,  to silky sexy Oyster & Celery Root Bisque –  yum!

Oysters, celebrate this tasty bivalve in every way, you’ll be sure to find a new favorite oyster recipe – I know I did!  – Kathy


Kimchi-Cucumber Relish
Enjoy on freshly shucked oysters.

Makes 1 cup, enough for about 4 dozen half-shell oysters

3/4 cup peeled and seeded finely chopped cucumber
1/4 cup finely chopped kimchi
1 tsp. unseasoned rice vinegar, plus more to taste
1/4 tsp. soy sauce, plus more to taste (optional)

 

In a small bowl, stir together the cucumber, kimchi, rice vinegar, and soy sauce. Taste for seasoning, adding a bit more vinegar or soy sauce to taste. Let the relish sit for about 30 minutes, stirring occasionally, to allow the flavors to blend.

Transfer the relish to small ramekin or other small serving dish and refrigerate until ready to serve, up to 1 hour.

Photo and Recipe from Oysters: Recipes that Bring Home the Taste of the Sea by Cynthia Nims, Sasquatch Books. Follow Cynthia on Facebook and Twitter.

Kathy’s Favorite Seattle Oyster Spots for Slurping:
The Walrus and the Carpenter
Taylor Oyster Bars
Chinook’s

Posted by Kathy on March 10th, 2016  |  Add Comment |  Posted in Books to Cook, Foodie News, Kathy Casey, KOMO Radio, My Seattle, Recent Posts, Recipes, seafood

Is Cauliflower the New Kale?

Cauliflower seems to be gaining momentum in the hip veggie arena these days, which is great. It’s so good for you.

High in Vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients. It’s also an excellent source of Vitamin C and low in calories. Gotta love that!

It can be boiled, steamed, roasted, pickled, or eaten raw! Although so tasty topped with cheese sauce, there are lots of healthy and amazingly tasty ways to cook up a head of cauliflower.

Oven roasting gives it a nice sweetness and a little bit of a nutty flavor. But these days the Cauliflower Steak is all the rage! Cut thick slices from the middle of the head and grill until tender.

Cauliflower

Grilled Cauliflower Steaks with Red Curry Puree. Photo by Kathy Casey Food Studios®.

You can cut up the rest of the florets, cook in coconut milk with spices like red curry, ginger and garlic, then blend to make a d’lish puree to serve with your “cauliflower steaks!” Healthy and delicious!

And I know the cheddar and cauliflower combo is hard to beat so I whipped up a recipe for a Cauliflower Cheddar Custard! Serve this rich and delicious savory custard next to a tasty steak or a lovely crisp green salad.

Here’s to great health with cauliflower! -Kathy

 

Grilled Cauliflower Steaks with Red Curry Puree
Makes 3 entrée servings or 6 as a side dish

1 large head cauliflower
1 Tbsp. olive oil for grill
kosher salt and pepper to taste
——————————————

1/2 tsp olive oil
2 tsp minced fresh garlic
1 tsp minced fresh ginger
1/2 tsp Thai red curry paste
1 cup non-fat milk
1/2 tsp kosher salt
1 Tbsp fresh lime juice
kosher salt and pepper for cauliflower

Garnish: fresh chopped mint and cilantro, lime wedges and sliced cucumber if desired

Heat oven to 375 degrees.

Cut 3 large 1-inch steaks out of the center of the cauliflower. Cut each one in half. Set aside.

Cut remaining cauliflower into florets to produce about 3 cups.

In a medium saucepan, heat the 1/2 tsp olive oil over medium heat. Add the garlic and ginger and sauté until just tender but not browned. Stir in the curry paste and then add the milk, salt, lime juice, and the 3 cups of florets. Increase heat to medium high, cover tightly and simmer cauliflower until cooked tender – about 10–12 minutes.

Remove from heat and carefully transfer the cauliflower and liquid to a blender or food processor. Cover the lid with a towel and process until smooth. Taste for seasoning and keep warm.

Meanwhile heat a grill pan over medium-high heat. Brush cauliflower steaks lightly with olive oil.

Place cauliflower steaks in pre-heated pan, season with salt and pepper and cook on each side until nicely grill marked (about 5 min on each side) and then move pan to the oven and continue cooking steaks until just tender (about 7-10 minutes). Or you can cook the cauliflower on an outdoor grill all the way, with the lid down to assist with cooking.

To serve, spoon some of the cauliflower puree on plates. Top with grilled cauliflower, and garnish with chopped herbs, lime wedges for squeezing and cucumber if desired.

Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

 

Cauliflower Cheddar Custard
This makes an excellent light supper served with a salad, or an accompaniment to a big juicy grilled steak.

Makes 4 servings

1 cup milk
1 1/2 cups finely chopped cauliflower
1 Tbsp. minced garlic
1 tsp salt
tiny pinch cayenne pepper
2 tsp cornstarch
1 Tbsp. sherry wine
4 eggs
1 cup (5 ounces) shredded cheddar cheese

In a small saucepan, combine the milk, cauliflower, garlic, salt and cayenne. Heat over medium heat until simmering, then cook for about 5 minutes or until cauliflower is very tender. (Do not let it boil.)

In a small cup or bowl, mix the cornstarch and sherry until smooth. Whisk this slurry into the hot mixture and let cook for about 1 minute or until thickened. Remove from heat.

In a large bowl, whisk together the eggs until well combined, and then stir in 1/3 of the hot cauliflower mixture. Then add the remaining hot cauliflower mixture and stir well to combine. Fold in the cheese.

Meanwhile, preheat oven to 350 degrees F.

Divide mixture between 4 well-buttered 6-ounce custard cups. (Use a ladle to do this and be sure to stir up mixture well when portioning.) Set custard cups on a rimmed baking pan and bake for about 20 minutes or until the tops are golden and a wooden toothpick inserted in the centers comes out just barely clean. The centers should still be just slightly wiggly as the custards will continue cooking for a bit after they come out of the oven.

Serve in the baking cups, or let cool for a couple of minutes, then run a knife around the edges and turn out into plates to serve.

Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

 

 

Posted by Kathy on March 3rd, 2016  |  Add Comment |  Posted in KOMO Radio, other, Recent Posts, Recipes

Dish D’Lish Introduces our New Rain City Seasoning!

RainCitySeasoning 3
 

It’s no secret Seattleites are fond of their coffee! We love our brew any time of day and any form we can find it. With that in mind, Dish D’Lish took the passion (and sometimes necessity) for that daily dose of caffeine and developed a tasty new seasoning blend that focuses on those unmistakable and complex flavors.

Aptly named, Rain City Seasoning is the 3rd addition to our Dish D’Lish seasoning blend collection and we partnered with two Seattle favorites, Caffè Umbria Coffee Roasters and Theo Chocolate. Caffè Umbria’s delicious coffee is ground fresh for every batch of seasoning and Theo Chocolate’s cocoa nibs are of the highest quality, fair trade, and perfectly toasted. We then blend these together with 2 types of salt, dried orange peel, allspice, peppers, and other spices to deliver a versatile and d’lish seasoning!

Rain City Seasoning is perfect for chicken, rubbed on steak, salmon or pork loins, sprinkled on roasted root vegetables, squash or adding an extra bit of “wow” to a dark and delicious BBQ sauce. But the uses don’t end there! Cocktails can use this blend as a rim or spice ingredient for Bloody Marys or to add a savory take on a smoky margarita made with mescal.

Coffee not your thing? Try Our Other Seasonings:

French Seasoning Salt is a salty and savory seasoning that is the perfect all-purpose blend with 3 types of salt, garlic, onion, pepper, paprika, herbs, and spices. It really allows meats, seafood, poultry and vegetables to shine anytime.

The Cha Cha Chipotle Lime Seasoning is our slightly spicy and citrusy seasoning. We combine chipotle and dark chili powders, salt, lime, onion, garlic, and spices together to form a seasoning you will do the Cha Cha for! This seasoning is perfect for adding depth and flavor to poultry, meats, seafood, and veggies when grilling, roasting or sautéing.

 

RainCitySeasoningSavorySquash
 

Savory Roasted Squash

The rich coffee notes in the Rain City Seasoning bring out the sweetness of the squash. Snazz up this tasty side dish with a sprinkling of blue cheese, pomegranate seeds and toasted hazelnuts.

Makes about 6 servings.

1 1/2 Tbsp. olive oil
1 1/2 Tbsp. brown sugar
1 Tbsp. dry vermouth, white wine or apple juice
6 cups peeled 1 1/2-inch cubed winter squash, such as Hubbard, Butternut or Acorn
1 Tbsp. Dish D’Lish Rain City Seasoning

Preheat oven to 357⁰

In a large bowl whisk the oil, brown sugar and vermouth together. Then add the squash and stir to coat well. Sprinkle the squash with the Rain City Seasoning and then toss to coat.

Lay the squash out in a single layer on a sheet pan. Roast the squash for about 25 – 35 minutes until they are tender and the edges are caramelized.

Dish D’Lish Rain City Seasoning Chef’s Notes:

  • For an average size steak or salmon fillet use 1 tsp. per side
  • Rub 1 – 2 Tbsp. on a whole chicken before roasting.
  • Sprinkle on grilled pears or peaches, serve on goat cheese spread crostini for a quick and easy appetizer.
  •  

    Posted by Kathy on February 26th, 2016  |  Add Comment |  Posted in Dish D'Lish, Foodie News, Products, Recent Posts

    Staying Toasty with a Hot Toddy!

    Winter warmers are the best. They can be the remedy for those aches and pains that come along with the dreaded winter cold or flu OR they can warm your bones after a long day out on the slopes.

    One of my favorites is the Hot Toddy. For decades people have used the hot toddy as a natural remedy for easing that tickle in the throat. Think of it like chicken soup, but with a bit more kick!

    The reason it works is that the whiskey eases our congestion and helps you fall asleep.

    Now let’s make one:

    • -Combine your favorite whiskey (about 1 1/2 ounces) with spiced herbal tea OR just hot water.
      -Drizzle in local honey.
      -Add squeeze of fresh lemon.
      -Don’t forget the cinnamon stick for stirring!

    By the time you finish the drink, hopefully that cough will have calmed down a bit. And you’re feeling a bit sleepy so you can get some much needed rest.

    Toddy

    Check out these 6 inspired recipes on Wine Enthusiast

    Be sure not to over-indulge as more than one may actually have the reverse effect on your symptoms. So stick to one and you should be good to go.

    Cheers! –Kathy

     

    Posted by Kathy on February 25th, 2016  |  Add Comment |  Posted in Cocktails, KOMO Radio, Lifestyle, Recent Posts

    Money Saving Braising

    Looking to make a meal to impress, but don’t want to break the bank? Braising can make even the toughest cuts of meat, an inexpensive, melt-in-your-mouth experience.

    Braising is a loooooong, slow-cooking method that can be done on the stove-top, in the oven, or in a crock pot. What a great treatment for less tender, more flavorful cuts of meat. Think beef chuck, lamb shanks, chicken legs, or short ribs. These tough cuts are less expensive, but really taste like a million bucks if they’re cooked low and slow. Perfect for a lazy Sunday supper.

    First, season up your meat, then give it a good sear in a hot pan with a little oil. Add in tasty ingredients like wine, herbs, and veggies. Cover tightly and pop the pan in an oven on LOW HEAT (around 300 – 325 degrees) and forget about it for a few hours! Now the hard part: be patient. Don’t try to rush the process; this takes time.

    Once it’s finished, don’t forget about all that juicy braising liquid. It’s perfect to make a tasty sauce with!

    One of my favorite dishes to make is my Slow Cooked Roasted Beef with Half a Bottle of Wine and 20 Cloves of Garlic. Perfect for a comfort food Sunday night snuggled up with some fluffy mashed potatoes – yum!

    Here’s to slow cooking! –Kathy

    Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic

    If the sauce is not thick enough, make a cornstarch slurry using 1 Tbsp cornstarch mixed with 2 Tbsp water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

    Makes 6 to 8 generous servings

    1 (3- to 3 1/2-pound) beef chuck roast
    2 Tbsp vegetable oil
    1 Tbsp kosher salt
    1/2 tsp black pepper
    1 large onion, peeled and cut into 8 wedges
    1 1/2 cups sliced mushrooms
    1/2 bottle (about 1 1/2 cups) red wine
    3 Tbsp flour
    20 cloves garlic, peeled
    5 sprigs fresh thyme
    4 carrots, cut into 1 1/2-inch pieces
    4 stalks celery, cut into 1 1/2-inch pieces
    1 Tbsp chopped fresh basil, optional

    Preheat an oven to 325°F.

    With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

    Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.

    Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.

    Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.

    Stir the basil into the sauce.

    Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

    Recipe from Dishing with Kathy Casey.

     

    Posted by Kathy on February 18th, 2016  |  Add Comment |  Posted in Amazon, Books to Cook, KOMO Radio, meats, Recent Posts, Recipes

    Seattle Food & Wine Experience

    Seattle Wine & Food Experience has been THE epicurean weekend to sample the best food and wine the Pacific Northwest has to offer. Back for its 8th year (February 20th and 21st), this year’s event is bigger and better than ever.

    SeattleWine&FoodExperience
     

    Saturday evening kicks off with Pop! Bubbles & Seafood experience located at the elegant McCaw Hall. Pop! features the bounty of the Pacific Northwest’s seafood paired with sparkling wines and Champagne. This is sure to be a sparkling evening!

    POPLogo_seattlemagazine_color-rgb-1024x924 (1)
     

    At Sunday’s Wine & Food Experience get ready to sip and taste your way through an amazing event line up!

    Some favorites and must check outs are:

    • ‘Brews and Ewes‘ – where select breweries are paired with top chefs’ lamb creations! Yum!
    • -“Riesling Challenge” at the Ste. Michelle’s booth – you can and determine which wine pleases your palate – Dry, Off Dry or Sweet.

    No matter which day you decide to attend (or maybe make a weekend of it!), you’ll have the opportunity to try hundreds of wines, beers, ciders, and local chef dishes. Now, doesn’t that sound like fun? Visit event website for info on tickets and full line-up of exhibitors.

    Cheers! -Kathy

    Posted by Kathy on February 11th, 2016  |  Add Comment |  Posted in events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, seafood

    Super Bowl Sunday Snackin’

    Need some new d’lish ideas for the big game? I have some tasty recipes for your next big party!
    Everyone loves the classics: crab dip, wings, deviled eggs, but how about some new variations?

    crab dip

    Warm Crab, Mushroom & Brie Dip is my play on Hot Crab Dip is made with Alaskan King Crab, sherry-sautéed mushrooms, and brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!

    deviled eggs

    And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg – AKA – Chipotle Deviled Eggs – features spicy chipotle for some KICK BUTT flavor.

    Sticky Pomegranate Wings
    Photos by Kathy Casey Food Studios®.

    And for a new twist on wings try my recipe for Sticky Pomegranate Chicken Wings! A d’lish sweet and zesty finger food, sure to impress the fans.

    And the best thing is that all these apps can be prepped ahead so you’re not stuck in the kitchen and have more game time. Now go enjoy the game! -Kathy

    Warm Crab, Mushroom & Brie Dip
    Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces.

    Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

    Makes about 6 cups — serves about 12 – 24 people

    1 small (8 oz wt.) wheel brie cheese
    ——————————————
    2 tsp olive oil
    1 cup thinly sliced onion
    2 cups thinly sliced crimini mushrooms
    2 tsp minced fresh garlic
    1/2 cup dry sherry
    ——————————————-
    1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
    3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
    1/2 tsp Tabasco
    1 Tbsp fresh lemon juice
    1/2 cup thinly sliced green onion
    1/4 cup minced sweet red bell pepper (optional)
    1/2 cup minced celery
    3/4 pound crab meat, drained well (about 2 1/2 cups drained), see note above
    Garnish: Minced fresh parsley

    Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

    Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

    Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco, and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

    Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

    Place dip in a 7×11 baking dish, or 2 quart ovenproof serving dish. Smooth out but do not compact it (dip can be covered and refrigerated up to 1 day at this point).

    When ready to serve dip, place in a 400°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

    Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

    Sticky Pomegranate Chicken Wings
    These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

    Makes 24 pieces

    3/4 cup pomegranate juice
    1/2 cup soy sauce
    2 Tbsps very finely minced peeled fresh ginger
    1 Tbsp minced fresh garlic
    1 Tbsp of lemon zest
    3/4 cup sugar
    1/2 tsp red pepper flakes
    1/4 cup fresh lemon juice
    3 Tbsps cornstarch
    1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

    Garnish: 1/2 cup pomegranate arils* and thinly sliced green onion tops

    In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

    If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

    Pre-heat the oven to 375 degrees F.

    Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

    Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.

    Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.

    *Pomegranate seeds, called “arils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.

    Recipe by Kathy Casey Food Studios. – www.KathyCasey.com

    Posted by Kathy on February 4th, 2016  |  Add Comment |  Posted in appetizers, events, KOMO Radio, poultry, Recent Posts, Recipes, seafood, Snacks
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